What’s not to love about honey, butter and sweet dough for breakfast (or anytime for that matter)? This is one of my sweet pea’s favorite morning treats. To lessen the time in the kitchen in the morning, prepare the dough the night before and let rest in the fridge. Roll out and shape into buns then let rise before baking, as usual.
*Also note the dough makes enough for three batches… I like to throw the extra two doughs in the freezer for easy breakfasts when I know I’ll have house guests. Just let thaw in the fridge overnight and continue with recipe as usual.
Super Sweet Honey Sticky Buns
(adapted from Martha Stewart Living)
For the dough
2 tbsp yeast
1/3 cup warm water
1 cup whole milk, room temperature
1 cup unsalted butter, room temperature
1/2 cup honey (I like wildflower)
2 tsp kosher salt
1 tsp vanilla extract
6 cups flour, plus more for rolling out dough
For the filling/topping
1/2 cup unsalted butter
1/2 cup honey
1/2 cup corn syrup
2 tbsp sugar
1/2 cup cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 cup chopped almonds
To make the dough, place warm water in a medium-sized bowl. Sprinkle yeast over the top and let sit until foamy, about 5 minutes.
Whisk milk, butter, eggs, honey, salt and vanilla in a mixer on medium speed. Add yeast mixture and whisk until combined. Switch to dough hook. Add 4 cups of flour and “knead” on low speed. After flour is incorporated, increase speed to medium and let knead for 10 mintes, gradually adding flour until the dough doesn’t stick to the sides of the bowl any longer.
Turn dough out onto a floured surface and knead until very smooth – about 5 minutes. Place in a well-greased bowl and cover with plastic wrap. Leave in a warm place to rise until doubled in size – about an hour.
While the dough is rising, make the filling and topping. Melt the butter in a saucepan over medium heat. Add honey, corn syrup and sugar. Bring to a gentle boil, while stirring to dissolve sugar. Remove from heat and let cool.
To make the filling, combine the sour cream and cream cheese in a bowl. Stir until well combined.
Punch down the dough and divide into three balls. Place two in freezer bags and freeze until ready to use. Roll other dough into a 10×14″ rectangle. Spread cream cheese mixture evenly across dough. Brush with the honey/butter mixture. Sprinkle almonds on top.
Beginning with the long edge of the dough, roll it into a 14″ log. Cut into 9 equal pieces.
Pour honey mixture into a 9″ baking dish. Place buns, cut side down in baking dish. Let buns rise in a warm place for 30-40 minutes or until doubled.
Preheat oven to 375 degrees. Bake buns until golden brown and bubbly – about 45 minutes. Remove from oven and carefully, flip the baking dish onto a large plate so the gooey, sticky honey mixture flows over the tops of the buns.